What Is Special About Matcha Tea? – FAQs

Matcha (Japanese: ground tea) is the healthiest and highest quality green tea in the world. The beneficial effects of powder tea were recognized by Buddhist monks in China as early as the seventh century. Tea came to Japan with Zen master Eisai in the 12th century. There the farmers perfected the cultivation. In China he was forgotten again. Matcha has long been a secret recipe. For example, Japanese samurai drink it in their search for inner harmony. Monks, on the other hand, have been using it for meditation for more than 800 years. The tea keeps you awake and focused for many hours. Due to its high caffeine content, Matcha is also called the “espresso among green teas”.

800 years of cultivation tradition.

The fine jade green Matcha tea grows in the heart of Japan. Over many centuries, perfect growing conditions have developed there. Clearwater, good soil, large temperature differences between day and night. Frequent fog, which prevents direct sunlight on the tea leaves, allows the plants to thrive optimally. Matcha gets its tea exclusively from this region.

How is Matcha harvested?

Up to four weeks before the harvest, the tea plant is covered to 90 percent with straw or plastic mats. In the shade, the active ingredients formed in the roots of the tea bush rise into the leaf and the matcha gains its unique ingredients. Due to the deprivation of light, the plant produces only a few tannins. The matcha unfolds its full aroma. Farmers only harvest the first two delicate leaves of the plant by hand, which they then steam and dry. Granite stone mills process the pure leaf meat into powder. This process is very time consuming. If the mills work too quickly, frictional heat can impair the quality and the noble taste of the tea. It takes about an hour to produce just 30 grams of green tea powder. There are only a dozen farmers in the world who master this complex manufacturing process. Matcha is happy to have found a Japanese supplier who is able to refine Matcha into a top product in its factories.

Why is matcha a comparatively expensive tea?

Matcha is very time-consuming due to its production and therefore more expensive to produce than other teas. The complete manufacturing process including the shading of the tea fields, harvesting by hand, and grinding in the granite stone mill takes a lot of time.

Furthermore, the perfect growing conditions for Matcha tea are only given in Japan. Labor costs in Japan are higher compared to other countries like China and that also affects the final price.

In addition, the Japanese prefer to drink their Matcha tea themselves and only around 4% of the annual harvest leaves the country.

How long can matcha keep?

Matcha tea generally has no expiry date. Over time, however, Matcha tea loses its aroma, which is why we always recommend that you consume it promptly after opening a pack. You can keep the flavor longer if you store matcha in the refrigerator.

After receiving the goods at your home, good quality matcha usually has a 6 month flavor guarantee.

How long does 30g matcha last?

For the preparation of a bowl of matcha tea you usually need 1-2g of matcha powder. With daily consumption, a 30g pack of Matcha is sufficient for 2-4 weeks.

What am I doing wrong if my Matcha clumps?

Matcha is a very fine ground powder tea. When matcha powder is combined with water, the tea does not dissolve in the water.

We therefore recommend using a chasen (bamboo whisk) or milk frother. With these tools, the powder can be optimally whisked with the water (or other liquids such as milk). If matcha powder comes into contact with air, lumps will form. It is therefore advisable to sift the tea into your chawan or cup before preparing it.

What you drink isn’t just the liquid powder; In contrast to brewed tea, in which only the water-soluble components go into solution, the tea leaf is consumed whole with Matcha.

How to store matcha?

It is even more important than with normal green (leaf) tea that matcha is consumed as fresh as possible. Matcha is usually stored in the refrigerator or freezer after opening the vacuum-packed jars so that it remains fresh for a few weeks.

• You should keep matcha airtight, protect it from direct sunlight, and store it in a cool, dark and dry environment.
• If you plan to store Matcha for a longer period of time, we recommend placing it in the fridge or freezer.
• If you consume matcha regularly, a cool cupboard is sufficient.